Chicken Breast Stuffed with Spinach


Chicken stuffed with cooked spinach and onion and served with a wine, peppercorn and saffron sauce

Time: 45 minutes


  • 2 chicken breasts
  • 1 cup slightly steamed spinach leaves
  • 1 tsp chopped onion
  • 1/2 Tsp olive oil
  • Pinch of nutmeg
  • 1 tsp pink peppercorn
  • 1/2 cup chicken stock
  • 20 ml white wine
  • 1/2 Tsp minced garlic
  • 3 threads saffron – soaked in water
  • 1 sprig fresh rosemary
  • Salt and pepper for seasoning


  • Cut the chicken breast in such a way, that a pocket is created, rub with salt, pepper and garlic, keep aside In a
  • sauce pan. Saute onion in olive oil, add spinach, salt and nutmeg. Add half on the pink peppercorn. Stuff the
  • chicken breast with the spinach mixture, and grill on a non stick pan till the chicken is cooked and is golden in
  • colour. In the same pan add the chicken stock, wine, saffron and rosemary. Cook for 2 minutes, till the sauce
  • gets a consistency and a glaze. In a plate place the chicken pour the sauce, and top it with the remaining pink
  • peppercorn. Serve with steamed beans, of a green salad.